COTRA

konbu, shitake musuroom dashi with Red Miso, Daikon, Scallion

Scallion Oil, Dried Tomato Powder

White soy, Olive Oil, Garlic, Shio Kombu, 7 Spice Pepper

Silky Yellowtail drizzled with a nutty sesame glaze and our signature house yuzu ponzu. Topped with fried garlic and scallions. A vibrant and crunchy twist on a Japanese classic

Salmon served carpaccio-style, topped with crisp red onion, dill, and house-marinated ikura. Finished with a light white soy vinaigrette for a bright, savory balance.

Cucumber, Shichimi pepper, House Chili Oil, Fried Garlic, Cilantro

Scallion Oil, Dried Tomato Powder

Harrissa Oil with Miso sauce

Koji-Marinade Mochi-ko Karaage Chicken

Soy-Garlic, Deep Fried King Oyster Mushrooms, Kizami Wasabi Mayo

Pan seared head on shrimp. Japanese Shochu marinated with Yuzu Kosho and olive oil.

Three times more of Appetizer mochiko karaage

Bold and slurpable: chewy noodles tossed in a rich, spicy pork sauce with onsen tamago, garlic chives, bonito powder, and kizami nori. Mix it all up for a creamy, umami-packed bite in every mouthful.

Creamy, spicy, and addicting: chewy mazemen noodles tossed with mentaiko (spicy cod roe), house-marinated ikura, dill, white pepper, and kizami nori. Mix well for a silky, umami-packed slurp in every bite.

Japanese Mochi-ko (rice flour) Karaage Chicken, Furikake Seasoned Rice, Cabbage Salad, Shishito Pepper Japanese Pickles, and Harissa Mayo

Soy- Garlic Marinated Fried King Oyster Mushrooms. Served Furikake Seasoned Rice, Cabbage Salad, Shishito Pepper, Japanese Pickles and Wasabi Mayo

Spicy Teriyaki Style Atsuage Tofu, Furikake Rice Seasoning, Cabbage Salad, Shishito Pepper and Japanese Pickles.

Three-cut sashimi—salmon, hamachi, tuna—balanced by cool cucumber, wrapped in toasty nori; a burst of ikura and micro greens on top for color and umami.

Nori-outside roll layered with premium Faroe Island salmon, sweet-crisp takuwan, and fragrant shiso; a pop of ikura brings color and ocean-bright salinity.

Fried soft shell crab with creamy avocado and crisp cucumber, wrapped in delicate soy paper, finished with spicy mayo and fresh cilantro. :)))))

Creamy avocado, crisp cucumber, and scallions topped with flame-seared salmon. Finished with aromatic shiso and a dot of Japanese mayo for balancing.

Soy paper-wrapped red crab with cucumber and avocado, with mentaiko mayo and tangy red onion—silky, savory, and refreshing.

Fresh yellowfin tuna and scallion hosomaki, elevated with the snap of pickled takuwan and the deep, earthy notes of white truffle oil

Lightly seared sea eel (anago), cucumber, sweet soy glaze, sesame seeds.

A top seller for its perfect bite: creamy spicy tuna, clean heat, and a light, golden crunch. Fans order two—one never feels like enough!!

A guest favorite for its clean: tender tuna, crisp nori, and just the right seasoning in the rice. Customize with avocado or a touch of spicy mayo for your perfect bite.

Fresh tender tuna folded with house made chilly spicy mayo and sesame, rolled for a clean bite with a gentle, lingering heat.

Fresh salmon roll made with seasoned sushi rice and nori, finished with sesame seeds.

Golden, crispy shrimp with cool cucumber and seasoned rice—sweet, savory, and perfectly crunchy.

Pure avo: Silky avocado, tight roll, clean finish. A minimalist favorite.

Snappy cucumber and sesame in a tight roll for a refreshing, palate-cleansing bite. Everyday, fresh cut.

Truffle spotlight: Creamy avocado wrapped tight, finished with a bold truffle aroma that leads the flavor.

100% Real crab, real flavor: sweet crab, silky avocado, and a cool cucumber crunch. Simple, fresh, and instantly craveable. (8pc)

Smooth salmon meets crisp cucumber, finished with briny ikura pearls. You cannot go wrong with it!

Experience the buttery richness of premium yellowtail, lifted by the fresh bite of scallion. 8pc

Fresh diced fish tossed in a Hawaiian-style marinade over rice, with shio konbu,red onion and scallion. Please choose yellowfin tuna, salmon, or a mix!

Dive in! Chef's choice sashimi—Fellow island salmon, Japanese hamachi, and Yellow fin Tuna—sails over warm sushi rice with zingy wasabi, pickled ginger, Fresh, buttery, and totally craveable.

Fresh assorted sashimi (salmon, yellowfin tuna, yellowtail, and ikura) over seasoned sushi rice with cucumber and traditional garnishes. Served with soy sauce, ginger and wasabi.

A luxurious bowl featuring Hokkaido scallops, salmon, ikura, and crab meat over seasoned sushi rice, complemented by traditional garnishes. Served with soy sauce and wasabi.

Fresh Fenton salmon and tasty salmon roe served over a bowl of rice, with a savory, salty bite in every spoonful.

Cozy and savory: grilled anago (sea eel) glazed with sweet-savory tare over warm seasoned sushi rice, crowned with briny ikura. Finished with pickled ginger, micro shiso, and a touch of wasabi—comfort in every bite.

Golden-seared salmon—crisp on the outside, buttery within—served over warm seasoned sushi rice with avocado.

Two pieces each of Yellowfin Tuna, Aburi Hamachi (lightly torched yellowtail), and fresh Salmon over handcrafted sushi rice. Please select the “No Wasabi on rice” option if you prefer no wasabi inside.

Little Sumo (Chibi Zumo) is a popular, potent, undiluted (Genshu) Junmai sake from Oka Brewery, known for its rich, fruity flavors of melon, plum, Asian pear, and almond, balanced sweetness and dryness, and high 18% ABV.

This Tokubetsu Junmai is said to be brewed for whales that reside off the Pacific Coast of Kochi Prefecture. The nose is a collection of rose, wood, and grape scents. 15% ABV

This sake pours like a rose with the nose of an IPA. To attract fine wine and craft beer drinkers to sake, Occidental is an interesting batch to pour. Occidental is a single yeast junmai. At the end of the fermentation process (post pressing) we gently dry-hopped the sake to extract the aroma and character you would expect from hops. The result is a bright, aromatic (lots of tropical fruit), and dry sake that is light bodied and infinitely drinkable. 14% ABV

This sweet, refreshing blend of premium sake and aromatic yuzu juice is perfectly chilled or on ice. 9% ABV

Edo-gaeri. A new classic revival, where Kamenoo rice, having regained its original genetic form, returns to its era and merges with yeast-free brewing. Its very existence is natural, and the continued presence of Kamenoo into the modern age is itself a testament to its value. ※ Brewed with a traditional kimoto starter, no added yeast (using native brewery yeast), groundwater water from the Kinu River, and full-polish (morohaku) rice. The native yeast that has lived in the Senkin brewery for over 200 years is characterized by aromas of ripe banana and a distinctive acidity formed by the combination of lactic acid and malic acid, working together like a mathematical multiplication.

Please add this for utensils. we do not include unless they are requested. Thank you!

This tip goes to Kitchen staff. Final transaction tip goes to the delivery driver. Thank you so much!!

This tip goes to Restaurant staff. Final transaction tip goes to the delivery driver. Thank you so much!!

This tip goes to Restaurant staff. Final transaction tip goes to the delivery driver. Thank you so much!!